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Quinoa Patties

Quinoa Patties to celebrate the International Year of Quinoa (we don’t make these things up — ask the United Nations). Chef Morgan has created a series of recipes that feature this nutrient dense all-star. Quinoa is packed with B-vitamins and protein and is also a great source of iron and potassium. We think it deserves a year of recognition!

The first in our quinoa-celebrating recipe series is Morgan’s delicious quinoa patties. Satisfying on their own, these also make a fantastic vegan burger patty. Enjoy!

Ingredients

1 tsp coconut oil or olive oil

1 onion, diced

3 cloves garlic, chopped

1/2 carrot, shredded

1 cup kale, cut small pieces

1/2 cup cooked yam

1 cup kidney beans

1 1/2 cups cooked quinoa

2 Tbsp coconut or chickpea flour

2 tsp lemon juice

1 tsp chili flakes

2 tsp curry powder

Salt and pepper, to taste

Preparation

In a saucepan, melt coconut oil over medium heat. Add onion and garlic and sauté until translucent, about 4-5 minutes. Add carrots and kale, sauté for an additional 4 minutes.

In a food processor or blender, puree kidney beans and yam.

Combine all ingredients in a mixing bowl. Mix well.

Measure into 1/3 cup portions and press into patties (Alternative: Make into bigger patties and use as a burger patties).

Bake at 375 degrees for 25 minutes or fry in a pan in a small amount of coconut oil 3-4 minutes a side.

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.